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1buckie BBQ Super Pro

Joined: 10 May 2009 Posts: 3290 Location: Sacramento CA
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Posted: Thu May 17 12 8:58 am Post subject: |
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The goat cooks I went to years ago, they mopped W/ vinegar, a/c vinegar &
I don't know what all spices mixed in...
These were whole goat on a giant roto w/ one of those steel pans to hold the coals down below....
Seemed at the time that the heat was way too far away, but it turned out great....
Have no idea how long it cooked, at least 5-6 hours (maybe all day ?)
guessing by how many beers we drank AFTER we got there
They sliced some into steaks & had a bunch of it pulled / shreaded....
I think the vinegar just ended up being an ongoing tenderizer
I think the above is semi-accurate, but it was a LONG time ago....
Yours looks great !!!
'Bout like runnin' a disco for the 1st time....
Your batting avg. seems to be going up dramatically lately  _________________ Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers" |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26012 Location: Southeast Texas.
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Posted: Thu May 17 12 9:01 am Post subject: |
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John, the goat looks delicious. I do prefer a young goat grilled over an open fire Man oh Man that is good eats.  _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Thu May 17 12 9:03 am Post subject: |
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Quote: | Your batting avg. seems to be going up dramatically lately |
Thanks Ken. Ya never know if ya don't try it.
It's fun in the process of learning too.
Thank you Kevin. This is a first, but not last. Wonder what it would taste like on the disco tomorrow. Goat Fajitas?  _________________ Gunny 3073/4044/8411
Jarhead's World Blog
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1buckie BBQ Super Pro

Joined: 10 May 2009 Posts: 3290 Location: Sacramento CA
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Posted: Thu May 17 12 9:16 am Post subject: |
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k.a.m. wrote: | John, the goat looks delicious. I do prefer a young goat grilled over an open fire Man oh Man that is good eats.  |
Kam, I think that's what they were doing (see just above your comment)
Do you mop, if so, with what ?
~~~>Ken _________________ Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers" |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26012 Location: Southeast Texas.
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Posted: Thu May 17 12 10:27 am Post subject: |
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Ken, we just spritz them with 2 parts apple juice and 1part Apple cider vinegar keeping them moist while turning them. _________________ Always remember slow and steady wins the race.
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Thu May 17 12 11:05 am Post subject: |
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Does this qualify me as a GOAT ROPER or a GOAT ROASTER?
 _________________ Gunny 3073/4044/8411
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Thu May 17 12 11:16 am Post subject: |
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The first barbacoa I had was in SA, it was goat. It was the most succulent meat I had ever had. It made me barbacoa addict from the git go. My spelling sucks but the sentiment is there. _________________ The Demolition Man - Demolition Man BBQ |
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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Posted: Thu May 17 12 6:17 pm Post subject: |
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First Texas BBQ I ever had was Goat - My squad leaders Father [ Mr Higdon ] brought our squad 2 that he had done ahead in a pit [ above ground? under? KAM's method?]- he warmed them on a webber with gallons of beer as appetizers and deset....That was 1983, and I still remember that goat!! EVen thru all the side dishes [ Lone Star, Shaefers, I faintly recall some Whisky too...I forget from there....] It was "pulled", moist and tasty!!
You got a real nice ring there Jarhead!! I'd eat those pics!! Now - a few torts seem to be in order, Taziki may be traditional in some parts?!! Just keep that hound at a distance - cept for gettin rid of grisle ....
Great lookin cook! _________________ Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM |
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Thu May 17 12 7:51 pm Post subject: |
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Jim, I know exactly what you're talking about. This the 2nd time that I've had it.
Thanks Mr Tony. Sounds like the 1st time I had mine, only it was at a little country bar. We buried it and the party was on.
I think this was pulled too and put on a bun.
Thanks for the tort and Tz advice. Kind of like a Gyro. Sounding good.
@Ken (1buckie) - No mop, just that one baste of lemon juice and more rosemary before foiling. _________________ Gunny 3073/4044/8411
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Toga BBQ Super Pro

Joined: 06 Aug 2008 Posts: 2736 Location: Southern Michigan
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Posted: Fri May 18 12 12:04 am Post subject: |
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That is some excellent looking eats gunny. Nicely done. I could kill a pile of that on some torts with a bit of salsa and cheese. _________________ "if you cant cook it in bacon grease it ain't worth eating"
UDS
ECB x2
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Fri May 18 12 1:27 am Post subject: |
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Thanks Toga. I wish it was mine.
Gotta find a live goat around here, if you want the meat. _________________ Gunny 3073/4044/8411
Jarhead's World Blog
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Toga BBQ Super Pro

Joined: 06 Aug 2008 Posts: 2736 Location: Southern Michigan
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Posted: Fri May 18 12 2:34 am Post subject: |
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I'm going to see if my favorite local meat market can obtain some for me. If they cannot then the only choice would be a live one at a farm.  _________________ "if you cant cook it in bacon grease it ain't worth eating"
UDS
ECB x2
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Fri May 18 12 2:58 am Post subject: |
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I just got back from the goat farm. Bottle babies are $20 and 2-3 month old kids are $40. They told me to forget anything older than 8 months and stay away from Billy Goats.
They should have a diet of mostly grain and lots of water during their last 2 months on Earth.  _________________ Gunny 3073/4044/8411
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Skidder BBQ Super Pro
Joined: 10 Feb 2008 Posts: 1720
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Posted: Fri May 18 12 3:26 am Post subject: |
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I was in Boston and saw this in a store and have been waiting to post it somewhere. So here ya go.
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GF BBQ Super Pro

Joined: 30 Apr 2011 Posts: 2792 Location: Greenwich, CT.
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Posted: Fri May 18 12 10:48 am Post subject: |
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Jarhead, that is some good looking goat.
I've made curry goat, but never smoked it.
Great, another idea you've given me. You gotta stop, I can't keep up.
Nah, don't, I'll save up the ideas you come up with.
Nice job! |
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Fri May 18 12 2:38 pm Post subject: |
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Thanks George.
Grab a free copy of Evernote and copy & paste.
That's the way I keep track of my recipes and cook notes.
Great little program, it's a DB on the Cloud.
I'll be slowing down next week. Got neck surgery on the 24th. Couple of bone spurs are pinching my spinal cord.
Hospital food, YUCK.  _________________ Gunny 3073/4044/8411
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GF BBQ Super Pro

Joined: 30 Apr 2011 Posts: 2792 Location: Greenwich, CT.
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Posted: Fri May 18 12 5:18 pm Post subject: |
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John, thanks for the tip and I hope the surgery goes well for you.  |
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zysmith BBQ Super Pro

Joined: 27 Mar 2009 Posts: 1168 Location: Uxbridge, MA
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Posted: Sat May 19 12 12:00 am Post subject: |
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Beautiful smoke ring. I wonder how the bacon may have changed the flavor? _________________ Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
Weber Silver B gasser |
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Sat May 19 12 12:25 am Post subject: |
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Thank you ZYSmith.
I used the bacon mostly to keep some fat content in/on it.
It was really lean meat, so I done it like I do loins.
It turned out really moist. _________________ Gunny 3073/4044/8411
Jarhead's World Blog
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5566 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Mon May 21 12 6:58 am Post subject: |
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Gunny, was that Hogan's goat?
--Dan |
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